Preheat oven to 375 F.
Roast butternut squash, whole until softened (about 30-40 minutes), depending on size.
Once the butternut squash skin blisters and is softened, remove and cool until you can slice in half.
Scoop the seeds out and discard. Scoop out flesh into a bowl.
Season squash salt, pepper. Add turmeric one teaspoon at a time (for personal taste), piment d'espelette or dash of cayenne (or heat of your choice).
Place squash, fresh ginger, half of coconut milk, blend until thoroughly completely pureed. Add more coconut milk until incorporated and you get the creamy texture you desire. I use the whole can, but you may not want to.
Move the soup into a pot to heat on low. You may choose to add in a little broth if you need to thin soup down.